期刊
FOOD CHEMISTRY
卷 210, 期 -, 页码 551-557出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.004
关键词
Oregano; Authenticity; Adulteration; Fourier transform infrared; High resolution mass spectrometry; Biomarkers
资金
- UK BBSRC CASE studentship [BB/M0503162/1]
- Invest NI Proof of Concept Project [PoC452]
- EU FP7 FOODINTEGRITY project [613688]
- Biotechnology and Biological Sciences Research Council [1596177] Funding Source: researchfish
Fraud in the global food supply chain is becoming increasingly common due to the huge profits associated with this type of criminal activity. Food commodities and ingredients that are expensive and are part of complex supply chains are particularly vulnerable. Both herbs and spices fit these criteria perfectly and yet strategies to detect fraudulent adulteration are still far from robust. An FT-IR screening method coupled to data analysis using chemometrics and a second method using LC-HRMS were developed, with the latter detecting commonly used adulterants by biomarker identification. The two tier testing strategy was applied to 78 samples obtained from a variety of retail and on-line sources. There was 100% agreement between the two tests that over 24% of all samples tested had some form of adulterants present. The innovative strategy devised could potentially be used for testing the global supply chains for fraud in many different forms of herbs. (C) 2016 The Authors. Published by Elsevier Ltd.
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